Antipasti means ‘before the meal’, but with a platter this full of variety, there’ll be no room left for the main course!
3 thin slices proscuitto
6 thin slices mortadella
6 thin slices bresaola
6 thin slices rolled pancetta
12 thick slices pepperoni
2 figs, quartered
¼ rockmelon, cut into thin wedges
Handful baby rocket leaves
100g chargrilled red capsicum, thickly sliced
Marinated bocconcini balls, provolone, goat’s cheese, semi-dried tomatoes, kalamata olives, marinated mushrooms and sliced pane di casa bread, to serve
If you don't like something take it out and add something else in.
1. Slice proscuitto in half lengthways. Twist around top half of grissini.
2. Arrange remaining cured meats on a large platter. The soft meats can be rolled, folded, curved into cones, or loosely fanned on the platter.
3. Add wrapped grissini, fig, melon, rocket and capsicum to platter. Serve remaining ingredients in small bowls on the side.
Andre Martin, Benito Martin